Brown Rice and Corn Cakes Recipe - Allrecipes.com
Brown Rice and Corn Cakes Recipe
  • READY IN 30 mins

Brown Rice and Corn Cakes

Recipe by  

"A delicious and different side dish that goes with any meat. It works equally well for a family supper or a special dinner. Wild rice can be substituted for brown rice for a more formal dinner."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Combine corn, rice, milk, eggs, and chives in a large bowl.
  2. Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
  3. Stir flour mixture into corn mixture until well combined.
  4. Heat olive oil on a griddle or a large skillet over medium heat.
  5. Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.
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Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2012

I used chopped onions instead of chives, and soy milk instead of cow's milk. Great tasting breakfast instead of pancakes!

 
Most Helpful Critical Review
Jul 07, 2013

I was really looking forward to these, but we all found them fairly bland. I wish I had used fresh off the cob corn, as I think that would have added flavor.

 

13 Ratings

May 19, 2013

About as good as it gets. The taste is spectacular, they're filling, they're cheap to make, and they're really healthy for you. The first time I made exactly according the the recipe. Second time around added about a quarter cup of Parmesan cheese and used corn right off the cob that I had roasted first. Even better. Highly recommended recipe.

 
Dec 22, 2013

Taste awesome with sriracha :-)

 
Oct 05, 2012

I made this on a whim after trying to figure out what to do with a ton of brown rice I had. They were delicious! I didn't have chives, so I used chopped onion as the other reviewer suggested. I also didn't have nutmeg, so I subbed with 1/8 tsp of chili powder and paprika. They were really, really tasty! My kids ate theirs with a little ketchup and went back for seconds. This one is definitely a keeper.

 
Jun 14, 2014

Rather bland, I liked the over all taste but I might experiment with some spices later on. I used frozen corn, that is what we had, and soymilk.

 
May 28, 2014

I changed this recipe up by adding a little honey (a few table spoons) to the mix and served the cakes with pure maple syrup. Instead of olive oil, I used Pam no-calorie, no fat, non-stick spray and omitted the chives. The cakes were excellent and very well received by my family.

 
Mar 06, 2014

Goes great with stuffed chicken or grilled salmon yum!

 

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Nutrition

  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 53.4 g
  • 17%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 685 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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